Worcestershire Sauce Recipe | Sauced
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Category
Condiments and Sauces
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups malt vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate
3 tablespoons yellow mustard seeds
3 tablespoons kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
3 cloves garlic, peeled and crushed
3 anchovy filets, roughly chopped
1 medium yellow onion, roughly chopped
1 2-inch piece ginger, peeled and crushed
1 cinnamon stick
1/2 cup sugar
Directions
Combine vinegar, molasses, soy cause, tamarind, mustard seeds, salt, black peppercorns, cloves, curry powder, cardamom, chiles, garlic, anchovies, onion, ginger, and cinnamon in a medium saucepan. Bring to a boil over high medium, reduce heat to low and simmer for 10 minutes. While sauce is simmering, in a small saucepan, melt sugar over medium-high heat and cook until it becomes dark amber and syrupy, about 5 minutes. Pour caramelized sugar into simmering sauce and whisk to combine; simmer sauce for 5 additional minutes. Transfer sauce to a glass jar with a tight fitting lid and set in refrigerator for 3 weeks. Strain sauce into a medium bowl; discard solids. Place sauce back in jar and store in refrigerator for up to 8 months.